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Wednesday, May 13, 2009

Dark Rye Sourdough

Since I'm about to leave you for a few days (Baby time! I might make small updates from the iPhone), I thought I'd give you a project to last for a couple of days. Here's one thing to make with your handy sourdough, which surely you have started by now. No? Then you need to check out this post, first. You must have some active starter to make this bread.

It looks fiddly. It isn't. It does however take time. A lot of it. But other than that, and a warm place for the bread to rise, it's really nothing.

Mix everything together, and don't worry - it's supposed to be sticky. Leave to rise for at least an hour, or two.

Pour into greased bread tins, cover with plastic and let them rise for 1-2 hours - they should reach to the edge of the tin.

Heat the oven to 250°C. Put in the bread, and lower the heat to 200°C. Spray some water into the oven to build steam, or have some water in a pan below the bread. Ive cubes work well too. Bake for 60 minutes, but remove the loaves from their tins for the last fifteen minutes, to make the crust nicer.